Detroit Free Press Staff Report

This recipe is an easy week night option. Spanish smoked paprika also called pimentón is available at many grocery and specialty stores. It lends a deep woodsy flavor to most dishes. Look for it in mild or sweet, medium to medium hot and spicy varieties. This recipe uses boneless, skinless chicken thighs, a welcome change to using plain chicken breast.

8 boneless, skinless chicken thighs

1 1/2 teaspoons favorite all-purpose seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon smoked Spanish paprika (mild or hot) or more to taste

Nonstick cooking spray

1 1/2 cups red bell pepper strips

1 1/2 cups green bell pepper strips

1 tablespoon grated orange rind

1/4 cup orange juice

1/2 cup fat-free, low-sodium chicken broth

2 tablespoons ketchup

Sprinkle the chicken with the seasoning, salt, black pepper and paprika.

Coat the bottom of a large skillet with nonstick spray and heat it over medium-high heat. Add the chicken and sauté 3 minutes or until it is lightly browned.

Turn the chicken over and top it with the peppers, orange rind and orange juice. Cover, reduce the heat and simmer 15 minutes or until the chicken is cooked through.

Remove the chicken from the skillet, leaving the peppers; cover the chicken with foil and set it aside.

In a small bowl, whisk together the chicken broth and ketchup. Stir the broth mixture into the skillet. Bring it to a boil and simmer until the mixture is of a sauce consistency.